It took me a little longer than I thought but I finally put one of my Pinterest recipes to use! Turkey and feta stuffed peppers! So good! I’m glad I stumbled across this gem of a recipe.
Turkey and Feta Stuffed Peppers
adapted from Eat, Live, Run
What you’ll need:
- 4 large green bell peppers. (I only used 2 peppers and have a ton of filling left over.)
- 1.5 pound ground turkey.
- 1 28-oz can diced tomatoes.
- 2 tbsp. tomato paste.
- 1 yellow onion, diced.
- 1 tbsp olive oil.
- 2 stalks celery, diced.
- 2 tsp minced garlic.
- 2 tsp dried oregano.
- 1 tsp dried basil
- 1/4 tsp red pepper flakes.
- 2 tsp salt
- 1 cup feta cheese.
How to make it:
Preheat oven to 350 degrees. Heat the olive oil over medium heat in a large skillet on the stove. Once hot, add the onion and celery, and saute for 5 minutes until soft. Add the minced garlic and continue sauteing for another minute. Turn the heat to high. Add the tomato paste to the skillet and mash the onions, celery and garlic together with the paste. Cook for three minutes, stirring continuously. Add the ground turkey and brown with the veggies. This should take about six minutes. Then, add the diced tomatoes, salt, basil, oregano and red pepper flakes. Bring mixture to a simmer and cook for about 15-20 minutes, until sauce reduces and isn’t as runny. Remove pan from heat and stir in the feta cheese. Place the green bell peppers on a tin foil-lined sheet tray. Fill each pepper with turkey and feta mixture. Once all peppers have been filled, cover peppers with a large piece of tin foil and seal. Bake peppers for 30 minutes. Enjoy!
See ya tomorrow!
Happy Friday everyone!
I love Fridays, even though I work retail and there isn’t really a concept of weekends Fridays are still my favorite! This morning I woke up to the sound of pouring rain and hail, yes hail. In Southern California. Global Warming at it’s finest. Due to the cold weather I really didn’t want to get out of bed but the thought of warm pancakes encouraged me a little. Thanks to my awesome thinking self yesterday, breakfast came together in a flash because of some frozen pancakes and the microwave. Yay! My cup of coffee was extra awesome today thanks to my new caramel macchiato creamer I picked up at tarjay last night! 🙂 Win.
I’m going to assume everyone knows what Pinterest is unless
you live under a rock you are way to busy to spend time perusing the web. Anyway, as I was pinning my life away last night I was thinking about all the things I pin; food, weddings, baked goods, crafts, and cat pictures and I realized I don’t actually do anything I pin. And it got me thinking, I spend all this time pinning things and they are things I’d either eat or do so why not actually put the recipes to use in real life. and then lightbulb I decided to give myself a little Pinterest challenge, and then I thought Hey! I wonder if my blends would like to get in on this challenge. Soo I propose to you, a pinterest challenge. Yay or nay? I’m thinking the “rules” are from February 9 (Tomorrow) to March 9 (that would be one month) you should challenge yourself to making 5 recipes or doing 5 workouts you pinned on Pinterest. On March 10 we can all link up and do a re-cap. What do you say? You in? (Please feel free to share this challenge with your readers as I think it would be super super fun for everyone.)
Some recipes I’m interested in trying are:
Creamy Tortellini Soup
Turkey and Feta Stuffed Peppers
- Are you up for the Pinterest Challenge?
- What is something you want to make?
Happy National Peanut Butter Day y’all! How are you guys celebrating? I’m celebrating by baking up my favorite Peanut Butter Chocolate Chip Banana Bread. This stuff does not disappoint! Great minds are thinking alike today because I’ve seen more than one PB Banana Bread recipe out there today, two of them come courtesy of two of my favorite bloggers, Carrie and Natalie! Make sure you check those out! First things first, eats and the aquarium!
Today, one of my favorite coworkers and I both had the day off and decided to day trip it to the aquarium! I love science and marine science has always been my favorite. Before we left I made myself a filling lunch. Ham and cheese sandwich on an Oro Wheat Sandwich thin. In the sandwich was a squirt of mustard (love the stuff), laughing cow cheese, ham and tomato. A banana on the side for some sweetness.I also enjoyed a hot chocolate at the aquarium to you know, keep me warm while outside 😉
After a solid two hours playing with the creatures of the ocean blue it was time to head home and I was starvin like Marvin. Dinner tonight was comfort food at it’s finest. A baked pasta casserole, homemade bread, and a salad. Nothing better. The pasta casserole was out of this world good. Probably not the healthiest, but I’m willing to sacrifice 😉 My step dad is an amazing cook and I love when he makes dinner, especially because that means I don’t have too!
Now I’ll shut up and get to that banana bread
Peanut Butter Chocolate Chip Banana Bread/Muffins.
What you’ll need:
- 3 or 4 ripened bananas, smashed well.
- 3/4 cup plain greek yogurt. (Regular yogurt will work well too.)
- 3/4 cup sugar.
- 1 egg, beaten.
- 1 teaspoon vanilla. I eyeball this.
- 1 pinch baking soda.
- Pinch of salt
- 1 1/2 cups all purpose flour.
- 1 cup peanut butter.
- Semi-sweet chocolate chips
Preheat your oven to 400 degrees. In your mixer combine bananas, yogurt, sugar, egg, vanilla, baking soda, salt, and flour. Mix until well combined. Add peanut butter. Mix until combined. Spoon into lined muffin tin. Add chocolate chips. Bake for 15-20 minutes. Enjoy 🙂